CORN DOGS
Steps:
- In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels.
- In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time.
- Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch.
- Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.
OVEN BAKED CORN DOGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees F.
- In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
- Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
- In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.
BAKED MINI CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 18 mini corn dogs
Number Of Ingredients 12
Steps:
- Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
- Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
- Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
Nutrition Facts : Calories 265, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 825 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 10 grams
BAKED CORN DOGS
This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
- Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
OVEN BAKED CORN DOGS
I saw this on a video from Rachael Ray. It looks so good and should be much more healthier for you being baked and not deep fried! To make these a "Chili Corn Dog", add 1 tablespoon chili powder, 1/2 tsp cumin, 2 chopped scallions, and a couple of drops of hot sauce.
Provided by LDSMom128
Categories Kid Friendly
Time 45m
Yield 10 Corn Dogs, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
- Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
- If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!
Nutrition Facts : Calories 1032.5, Fat 63.9, SaturatedFat 26.4, Cholesterol 208.8, Sodium 2841.8, Carbohydrate 87.1, Fiber 7.4, Sugar 27.1, Protein 26.4
RONS BAKED CORN DOGS
My husband came up with this gluten-free recipe in order to satisfy his craving for corn dogs, my wish to go gluten-free, and to save having to break out the deep fat fryer. He didn't use the beef hot dogs. He made ours with smoked Italian sausage. When he made this recipe, he made them in mini-casserole pans although it could easily be adapted for a single large shallow casserole pan, depending on the size of your hot dogs or sausages. I told him this is so delicious he owed this recipe to the world!
Provided by mersaydees
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease eight mini-loaf pans and set aside.
- Whisk dry ingredients together in medium or large bowl.
- Stir in the remaining ingredients except for the hot dogs.
- Pour a half inch of batter into each mini loaf pan.
- Place a hot dog on top of the batter in each pan.
- Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
- Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
- Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.
Nutrition Facts : Calories 329.7, Fat 20.6, SaturatedFat 9, Cholesterol 87, Sodium 791.4, Carbohydrate 23.3, Fiber 2, Sugar 5.7, Protein 14
CORN DOGS (BAKED)
I got this recipe in an email recipe newsletter. These are a healthier version of regular corn dogs because they are baked instead of deep fried. I use the thick wieners, the ones they sell in the summertime for roasting over a campfire. I have also used leftover cooked sausage which was really yummy.
Provided by queenbeatrice
Categories Lunch/Snacks
Time 45m
Yield 4 dogs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Make a well in center; add milk, eggs, and oil. Mix just until combined.
- Insert a stick (I use Popsicle sticks) into one end of each wiener, leaving enough out to hold on to without burning skin.
- Dust with flour; tap off excess.
- Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
- Place on sheet; bake 5 minutes. Remove from oven.
- Using a spatula, reapply batter that has slipped onto sheet.
- Return to oven; bake until golden, 20 minutes.
- Serve with dipping sauce of choice.
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